Fish & Seafood

TROUT CHOWDER N TOMATOES

SMOKED TROUT

1/2 lbs trout cut into chunks

Clean trout - large fish should be cut in half

lengthwise. Make a brine solution from the water,

salt, brown sugar, and liquid smoke. Place trout in

solution and soak 12-16 hours. Fish should be kept

cool while soaking. Remove fish from solution and

allow to drain completely. Smoke in a "cold" smoker

until golden brown - 6-8 hours.

qt water

/2 cups salt

/2 cups brown sugar

tsp liquid smoke

2 tsp salt

1/8 tsp pepper

6c water

4 potatoes, diced

Simmer potatoes in water for 40 minutes. Add

remaining ingredients and simmer for 10 minutes

more.

BAKED TROUT IN TOMATOES

1/2 tsp oregano

1/2 tsp basil

1 bay leaf

10in trout cut in halves

large can tomatoes

medium onions sliced and sautéed in margarine

TROUT AU BLEU

cups water

tsp salt

peppercorns

cup vinegar

small bay leaf

10-inch trout

melted butter or margarine with 1 tsp garlic salt and

tsp lemon juice mixed in

Add trout and tomatoes in bottom of Dutch oven.

Add onions in layer to top. Sprinkle oregano and

basil on top of onions. Add bay leaf. Cover and

bake for 45 minutes.

Bring first 5 ingredients to a boil. Drop in trout and

simmer just long enough to cook fish thorough -

about 4 minutes. Serve hot with melted garlic-lemon

butter.

SMOKED SHRIMP GEEZER STYLE

Brinkman or similar smoker

Charcoal pan 1/2 full

Water pan 2/3 full

HUSH GEEZERPUPS

chunk hickory

lbs large shrimp in shell

cups yellow cornmeal

cup flour

/2 tsp salt

tsp baking powder

large grated onion

tsp garlic flakes

/4 tsp dried red pepper

tsp bacon drippings

eggs, beaten

1 tsp dried thyme

2 tbs lemon juice

2 tbs garlic salt

1 tsp liquid smoke

1/2 tsp Tobasco

1/2 cups margarine, melted

Arrange shrimp in single layer in large pot lid.

Combine remaining ingredients and pour over

shrimp. Place chunk of hickory in charcoal pan just

before cooking. Place pot lid on smoker rack. Be

careful not 5to overcook or oversmoke - 35-40

minutes should be enough.

oil

Mix all ingredients except eggs. Add eggs and

enough water to make a fairly stiff dough. Roll into

balls about the size of a walnut and 'fry in very hot oil

until golden brown.

The Geezer Cookbook

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Dwayne Pritchett